Put broccoli and water in a microwave safe bowl. Cover and microwave on high until tender, about 4 minutes. Drain well and set aside.
Meanwhile, heat 1 tsp oil in a large nonstick skillet over medium heat. Add breadcrumbs and cook, stirring often, until lightly toasted, about 2-3 minutes. Scrape toasted crumbs into a bowl. Stir in lemon zest and 1/8 tsp salt.
Heat 1 tsp oil in same skillet over medium high heat. Add shrimp and saute until shrimp turn pink, about 2 minutes. Add garlic. Saute until very light golden, about 1 minute. Stir in broth, pepper flakes, and remaining 1/8 tsp salt. Cook, stirring to loosen bits from bottom of pan, just until shrimp is cooked through, about 1 minute.
Remove skillet from heat and add cooked broccoli. Toss to mix and coat. Drizzle with lemon juice and remaining tsp oil. Toss again. Serve shrimp and broccoli sprinkled with toasted breadcrumbs.
Originally Submitted
9/5/2013
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